Crispy Kare-Kare

🧂 Ingredients

• 1.5 kg Oxtail(Ensure pieces are well-trimmed of excess fat.)
• 1.5 L Water or Beef Broth(For braising the oxtail.)
• assorted Aromatics for Braising(e.g., 1 onion (quartered), 4 cloves garlic (smashed), 2 bay leaves.)
• 200 g Unsweetened Peanut Butter(Creamy or crunchy, depending on preference.)
• 100 g All-Purpose Flour(For coating the oxtail before frying.)
• as needed Vegetable Oil(For deep frying. Use a neutral oil with a high smoke point.)
• approx. 500 g Assorted Vegetables(Traditionally includes: 1 cup eggplant (cut into 1-inch pieces), 1 cup long beans (cut into 2-inch lengths), 1 cup bok choy or napa cabbage (cut into large pieces), 1/2 cup banana blossoms (optional, cut into quarters). Blanch or lightly steam these before serving.)
• for serving Bagoong Alamang (Shrimp Paste)(A small bowl of lightly sautéed or raw shrimp paste is essential for authentic flavor.)
• to taste Salt and Black Pepper(For seasoning.)

👨‍🍳 Instructions

1. 1

   Prepare the Oxtail for Braising: Rinse the oxtail pieces under cold water. Place them in a large pot or Dutch oven. Add the aromatics (onion, garlic, bay leaves) and cover with water or beef broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently.

   ⏱️ 30 minutes
2. 2

   Braise the Oxtail: Continue to simmer the oxtail, covered, for at least 3 hours, or until the meat is exceptionally tender and easily pulls away from the bone. Skim off any impurities that rise to the surface during the first hour. If the liquid reduces too much, add more hot water or broth. Once tender, remove the oxtail from the braising liquid, reserving the liquid. Discard the aromatics. Let the oxtail cool slightly.

   ⏱️ 3 hours
3. 3

   Prepare the Peanut Sauce: While the oxtail cools, strain the reserved braising liquid and set aside. In a saucepan, combine the peanut butter with about 2 cups of the strained braising liquid. Whisk until smooth. Heat over medium-low heat, stirring constantly, until the sauce thickens slightly. Do not boil vigorously. Season with salt and pepper to taste. If the sauce is too thick, add more braising liquid. Keep warm.

   ⏱️ 15 minutes
4. 4

   Prepare Vegetables: Blanch or lightly steam the prepared assorted vegetables until tender-crisp. Drain well and set aside.

   ⏱️ 10 minutes
5. 5

   Coat the Oxtail: Pat the cooled oxtail pieces thoroughly dry with paper towels. This is crucial for achieving crispiness. Place the flour in a shallow dish and season generously with salt and pepper. Dredge each oxtail piece in the seasoned flour, ensuring it's evenly coated. Shake off any excess flour.

   ⏱️ 15 minutes
6. 6

   Deep Fry the Oxtail: Heat about 3-4 inches of vegetable oil in a deep pot or Dutch oven to 175°C (350°F). Carefully lower a few floured oxtail pieces into the hot oil, being careful not to overcrowd the pot. Fry for about 5-7 minutes per side, or until deep golden brown and crispy. Use a slotted spoon to remove the crispy oxtail and place them on a wire rack set over a baking sheet to drain excess oil.

   ⏱️ 20 minutes
7. 7

   Assemble and Serve: Arrange the crispy fried oxtail pieces on a serving platter. Serve the warm peanut sauce in a separate bowl on the side. Arrange the prepared vegetables around the oxtail or in a separate bowl. Offer a small dish of bagoong alamang on the side for diners to add to their liking.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For extra tender oxtail, you can pressure cook it for about 45-60 minutes after bringing it to a boil.
• ✓Ensure the oxtail is completely dry before flouring and frying to achieve maximum crispiness.
• ✓Serving the peanut sauce and bagoong on the side allows each diner to customize their Kare-Kare experience.
• ✓The braising liquid is key to the sauce's flavor; don't discard it!

🔄 Variations

• Traditional Kare-Kare: Instead of frying, simmer the braised oxtail directly in the peanut sauce until heated through. Serve with the vegetables and bagoong.
• Vegetable-Heavy Kare-Kare: Increase the quantity and variety of vegetables, such as adding sweet potatoes, green beans, and pechay (Filipino bok choy).

🥗 Nutrition

Per serving